Directions

Scrape the marinade into a zip-top plastic bag and add the uncooked chicken strips, tossing to coat well. Refrigerate at least four hours or overnight.

In a medium bowl, combine the yogurt sauce ingredients and whisk well. Cover and refrigerate until ready to use.

Remove the chicken from the zip-top bag and discard remaining marinade. Cook chicken on the George Foreman grill until done.

Assemble wraps by slicing one side of the pita open and stuffing it with meat, yogurt sauce, and as many veggies as you’d like.

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